Maman Fari
Torshi Felfel (Persian Pickled Peppers)

Torshi Felfel (Persian Pickled Peppers)

ترشی فلفل

Vibrant, tangy, and versatile—torshi felfel transforms sweet or hot peppers into crunchy, flavor-packed pickles that brighten any meal. This straightforward pickle showcases peppers in all their glory, from mild bell peppers to fiery serranos, preserved with vinegar, garlic, and Persian spices. The peppers retain their satisfying crunch while absorbing the tangy, aromatic brine. Whether you prefer mild or spicy, whole or sliced, torshi felfel is one of the quickest and most rewarding Persian pickles to make—ready in just a few weeks and perfect alongside rice, kebabs, and stews.

picklePrep: 30 minCook: 5 mineasyServes 32

Cultural Note

Torshi felfel is one of the most adaptable Persian pickles, made mild or fiery depending on family preference and regional tradition. In southern Iran, where spicy food is more common, torshi felfel tends to be made with hot peppers; in other regions, mild peppers or a mix are preferred. The colorful jars of pickled peppers—red, green, yellow, orange—are visually striking on pantry shelves and at the table. Unlike the long-aged torshi sir or elaborate torshi bademjan, torshi felfel is relatively quick and simple, making it an excellent introduction to Persian pickling. The peppers retain their crunch and absorb the tangy, spiced brine, providing a bright, acidic counterpoint to rich rice dishes and grilled meats.

Critical Moments

  • •Piercing whole peppers thoroughly
  • •Drying peppers completely before jarring
  • •Cooling brine before adding (keeps crunch)
  • •Complete submersion in brine
  • •Adequate aging (minimum 2-3 weeks)
1
PREP20 min

Prepare the peppers

Wash the peppers thoroughly and dry completely. For small peppers (jalapeños, serranos, banana peppers), leave whole and pierce each 2-3 times with a knife or fork—this allows the brine to penetrate. For bell peppers or large peppers, cut into strips or chunks. Remove seeds and membranes for milder pickles; leave them for more heat.

Colorful peppers—whole small ones pierced, large ones cut into strips
SmellFresh peppers; slight heat from hot varieties
TouchFirm, crisp peppers

Critical Step

Piercing whole peppers is essential—without holes, the brine can't penetrate and the peppers won't pickle properly. The peppers must be completely dry to prevent diluting the brine.

Wear gloves when handling hot peppers. A colorful mix of pepper types and colors makes beautiful torshi. Leave some peppers whole and slice others for variety.

Common Mistakes

  • •Not piercing whole peppers (brine can't penetrate)
  • •Not drying peppers (dilutes brine)
2
PREP10 min

Prepare the brine

In a small saucepan, combine the vinegar, water, salt, and sugar (if using). Heat over medium, stirring until the salt and sugar dissolve completely. Bring to a brief boil, then remove from heat. Let cool to room temperature.

Clear brine; salt and sugar dissolved
MediumBring to boil, then cool
SmellHot vinegar—sharp
SoundBubbling
TouchLiquid, no granules
The brine must be cooled before adding to keep peppers crunchy. Hot brine cooks the peppers and softens them too much.
3
PREP5 min

Prepare aromatics and spices

Peel and slice the garlic (or leave small cloves whole). In a small bowl, combine the golpar, nigella seeds, coriander seeds, and peppercorns. Prepare any fresh herbs if using.

Sliced garlic, spice mixture, herb sprigs ready
SmellGarlic, aromatic spices
Sliced garlic distributes flavor better; whole small cloves are attractive and can be eaten with the peppers.
4
PREP10 min

Layer in jars

In clean, sterilized glass jars, layer the peppers with garlic slices, sprinkling spice mixture between layers. Add bay leaves and herb sprigs if using, tucking them along the sides for visibility. Pack firmly but don't crush the peppers. Leave about 3cm headspace.

Colorful layers of peppers with garlic and spices visible; herbs along edges
SmellPeppers, garlic, spices
TouchFirmly packed
Pack tightly enough that peppers won't float but not so tight that they crush. Arrange some peppers against the glass for attractive presentation.
5
PREP5 min

Add the brine

Once the brine has cooled to room temperature, pour it over the peppers, making sure to cover them by at least 2cm. Press down gently to release air bubbles. All peppers must be completely submerged.

Peppers fully submerged in clear brine; no air pockets
SmellVinegar
SoundBubbles rising as air escapes

Critical Step

Complete submersion is essential for safe preservation. Cool brine keeps peppers crisp—hot brine would cook them.

If peppers float, place a small weight or crumpled parchment paper on top to keep them submerged. Check after a day and add more brine if needed.

Common Mistakes

  • •Using hot brine (softens peppers)
  • •Not submerging completely (mold risk)
6
FINISH3 min

Seal and store

Wipe jar rims clean. Seal tightly with non-reactive lids. Store in a cool, dark place. The torshi will be ready in 2-3 weeks but improves with longer aging.

Sealed jars with colorful peppers visible
SmellSealed—no smell
Label jars with the date and pepper types. Check after a few days to ensure peppers remain submerged. The brine may become slightly cloudy—this is normal.
7
FINISH20160 min

Age and serve

Let the torshi felfel age for a minimum of 2-3 weeks before opening. For best flavor, wait 1-2 months. The peppers should be crunchy-tender with tangy, spiced flavor. Once opened, refrigerate and use within 3 months. Serve as a condiment alongside any Persian meal.

Peppers have absorbed brine color; still vibrant but slightly translucent
SmellTangy, spiced, peppery
TouchCrunchy-tender; snap when bitten
The peppers should retain some crunch—completely soft peppers were overblanched or overpacked. The brine is also delicious; use it in dressings or marinades.

Resting Required

20160 min - Minimum 2-3 weeks for flavors to develop; best at 1-2 months

Extras

Equipment

large glass jars with lidssmall saucepanstandard

Make Ahead

  • Torshi felfel improves with age and keeps for up to a year unopened.
  • Make during pepper season (summer/early fall).
  • Once opened, refrigerate and use within 3 months.

N/A—served cold or at room temperature

Serve With

Sides

  • Essential with kebabs
  • Alongside rice and stew
  • On sandwiches
  • With bread and cheese

Drinks

  • Persian tea
  • Doogh

Substitutions

peppers→Any pepper works—mix types for variety and visual appeal. Bell peppers for mild, jalapeños for medium heat, serranos or Thai chilis for hot. The recipe is very flexible.
golpar→Essential for authentic Persian flavor. Substitute angelica seeds or caraway (different but acceptable).
vinegar→White wine vinegar or apple cider vinegar are preferred. Distilled white vinegar works but is harsher. Rice vinegar is milder. Must be at least 5% acidity.
fresh herbs→Dill is most traditional. Tarragon, basil, and mint are all good additions. Dried herbs can substitute (use 1/3 the amount).

Scaling

This recipe makes about 2 liters of pickled peppers. Scale based on pepper availability—summer and early fall are peak season. The recipe works with any combination of pepper types. Torshi felfel keeps for up to a year.

Source

Traditional · Traditional Persian cuisine

Peppers arrived in Persia via trade routes from the New World in the 16th century and were quickly embraced and pickled. Torshi felfel can be made mild (bell peppers) or hot (chili peppers) depending on preference and region. It's one of the simpler Persian pickles and a good starting point for beginners.

Related Recipes

Torshi Bademjan (Persian Stuffed Pickled Eggplant)

Torshi Bademjan (Persian Stuffed Pickled Eggplant)

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Torshi Liteh (Persian Mixed Vegetable Pickle)

The crown jewel of Persian pickles—a vibrant, chunky medley of vegetables transformed by weeks of soaking in spiced vinegar into something magnificently tangy, aromatic, and complex. Torshi liteh features a colorful array of cauliflower, carrots, celery, peppers, eggplant, and herbs, all infused with the warmth of golpar (Persian hogweed), nigella seeds, and garlic. This isn't a quick pickle but a fermented treasure that improves with age, the flavors melding and deepening over months. A spoonful of torshi liteh alongside rice and stew is essential to the Persian table—its bright acidity cuts through richness and awakens the palate.

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Torshi Sir (Persian Pickled Garlic)

Whole garlic cloves slowly transformed over months into tender, mellow, golden nuggets—torshi sir takes garlic's assertive pungency and gentles it into something almost sweet, deeply savory, and utterly addictive. Pickled in vinegar with Persian spices, the garlic mellows dramatically while absorbing complex flavors. What begins as sharp and biting becomes soft, tangy, and beautifully nuanced. Aged torshi sir is a prized condiment, eaten whole alongside rice and kebabs, or minced into dishes for its unique fermented depth. This is a patience project—minimum three months, ideally a year—but the result is extraordinary.